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MandaSuthrnChf

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I have been cooking my turkey's in a bag since forever. I actually cook mine upside down (breast down) and it ensures super juicy turkey every time! The last 20 minutes or so I turn the bird right side up and let the breast brown and it is the PERFECT turkey! I also always cut slits into the skin and insert butter. I have used bags and I use different seasoning every year for some variety. Italian seasonings with garlic cloves, orange and cranberries and other ways. Bag roasting your turkey is the best way to go!

Fantastic recipe AS IS. I can't stress enough that you use the exact amount of butter the recipe calls for, no less. If you use less, you are ruining the product. The trick is cooking temperature!! Got to stay on top of the temp and using cast iron is a toffee tradition for a reason, because it works.

The kids and I loved this recipe! It wasn't so rich that it was over-powering, but it was a good sweet tooth satsifier. My youngest keeps asking for these since we made them last. One thing that I wasn't crazy about was the oatmeal in them was a tiny bit odd in texture, but thw next batch I mixed them extra hard and a bit longer and that broke up the oats enough to get rid of that texture issue. However the taste was spot on! I also had to bake a little longer as I used a 9x13 too.

This recipe made the perfect old fashioned brownie. It was NOT cake-like, it was a chewy chocolaty and yummy brownie. The trick to making sure it is not cake-like is to stir it with your hands (no electric mixers) and not to over bake. If you mix it too perfectly smooth, then you just made cake batter! Brownie batter should have very small lumps. But, all in the family liked it and for an old fashioned brownie crave, this will do the trick!

The original recipe is a pico de gallo.. but I used my food processor and pulsed til it was more salsa like. I added 3 cloves of garlic, some medium green chilies, a tad bit of lemon juice and less cilantro. Made a nice big batch for last us a few days! Very good salsa!

This recipe makes for the BEST cow patties ever! They came out exactly perfect. No need to add or take away, they set up just fine IF you follow the recipe to the letter. It's when you make modifications that these will turn out a mess.

Made this for the family and they loved it, I did make some additions and subtractions to the ingredients to suit us but all in all very pleased with the results! I added sausage and bacon, 3 more eggs, some Rotel and a bit of garlic powder. I also added a bit of cream to the egg mixture and it came out more moist than when I made it without.

This recipe has never failed me yet in years of using it. If you mix correctly and allow to cool in the fridge long enough, you should have no problem at all shaping and the balls holding their form. Also, these make very silky peanut butter fudge bites for the chocolate haters in your family. Be sure to keep the finished balls refrigerated.

Great taste, very much like Cracker Barrel in taste. Just 5 more minutes in prep than easy drop biscuits, why not make them? Mine were a wee bit flat because I was out of baking powder, but still fluffy inside. Also, I baked them at 350 instead of 400 to ensure the bottoms didn't get too crispy. Tip: Use whole buttermilk, not the fat free kind. This gives them a more authentic taste that is memorable. Exactly the same kind of biscuits made in Appalachia for a century.

This is a fantastic recipe! I did however make it more pasta friendly by adding a tad bit more butter towards the end and a small amount of floor to thicken. Then I added my cooked penne pasta to the skillet and YUM!